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Full Online Book HomeLearning KitchenDesserts - Austrailian Sticky Toffee Pudding
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Desserts - Austrailian Sticky Toffee Pudding Post by :geolocal Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1127

Click below to download : Desserts - Austrailian Sticky Toffee Pudding (Format : PDF)

Desserts - Austrailian Sticky Toffee Pudding

1 cup dates, pitted and chopped
1 teaspoon carb soda
1 cup boiling water
2 tablespoons butter
1 cup soft brown sugar
2 eggs
1 1/2 cups self-raising flour
1 cup soft brown sugar
3/4 cup light whipping cream
1/2 teaspoon vanilla essence
2 tblespoons butter
Fresh cream, extra, for serving

Preheat oven to 350*F. Lightly butter a 7" square, cake tin.

Pudding: Mix dates and carb soda together, pour the boiling water over and allow to stand.

Cream butter and sugar until pale. Add eggs, 1 at a time, beating well after each addition. Gently fold in the sifted S.R. flour. Stir in the date mixture. Pour the mixture into the prepared cake tin. Bake for 30 to 40 minutes, or until a skewer, inserted in the centre, comes out clean.

Toffee Sauce: Combine sugar, light whipping cream, vanilla, and butter in a saucepan. Bring to the boil, and stirring, simmer for 5 minutes. Set aside until ready to serve, then quickly reheat when needed.
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2 cups brown sugar, packed 1 1/2 cups cold water 4 Tablespoons margarine, divided 1 cup sugar 1 cup milk 1 2/3 cup all-purpose (plain) flour 2 teaspoons baking powder 2 teaspoons cinnamon 1/2 cup chopped nuts ( I use pecans) Blend brown sugar, water and 2 T butter in a saucepan, bring to a boil. Combine sugar, remaining butter, milk, flour, baking powder and cinnamon; place in the bottom of an ungreased 9x13 inch baking dish. Pour brown sugar mixture over top and sprinkle with nuts. Bake at 350 degrees for approx. 45 minutes.

Desserts - Aunt Helen's Persimmon Pudding Desserts - Aunt Helen's Persimmon Pudding

Desserts - Aunt Helen's Persimmon Pudding
1 tbls. melted butter 1 cup granulated sugar 1 cup flour 1 3/4 teaspoons soda 1 teaspoon cinnamon 1/2 teaspoon mace pinch of salt 1/2 cup chopped nuts 1/2 cup raisins 1/2 cup milk 1 egg, beaten 1 cup persimmon pulp Preheat oven to 350° F. and grease a 3-cup pudding mold.Melt butter on warm. Combine dry ingredients with raisins and nuts. Beat egg, add milk and pour over dry ingredients; mix well. Add persimmon pulp and butter, mix well. Pour into prepared mold, cover with foil. Steam in a kettle on a rack, with water that comes one-half